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–+ servings
Bruschetta chicken in a cast iron skillet topped with basil.

Easy Bruschetta Chicken with Garlic Bread Croutons

This easy bruschetta chicken recipe is flavor-packed and ready in under 30 minutes!  Chicken breasts are marinated in Italian seasoning, seared, then baked with mozzarella cheese and garlic croutons.  Then it's all topped with a warm garlic-infused fresh basil and tomato mixture. This is not your average chicken dinner.
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 381 kcal

Ingredients
  

  • 4 9-10 oz Chicken Breasts or chicken thighs
  • 8 slices Mozzarella cheese fresh or dry
  • 1 cu Sourdough Bread cut into small cubes
  • 4 cloves Fresh Garlic chopped, divided
  • 16 oz Fresh Tomatoes about 2 cups, chopped
  • 2 tablespoon fresh basil chopped, plus more to garnish
  • 2 teaspoon Italian Seasoning divided
  • 6 tablespoon Olive Oil extra virgin, divided
  • 1 ½ teaspoon Kosher Salt
  • ½ teaspoon Black Pepper
  • Parmesan Cheese optional, sprinkle
  • Balsamic Glaze optional, drizzle
  • Flaky Sea Salt to garnish, optional

Instructions
 

  • Preheat the oven to 375F + position the rack in the center.
  • Marinate the chicken.  Sprinkle the chicken with ¾ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon Italian seasoning.  Then drizzle with ½ tablespoon olive oil.  Flip, and repeat on the second side. (You can marinate the chicken in the fridge overnight for more flavor.)
  • Sear the chicken + cut the bread.  In an oven-safe skillet, over medium heat, add 2 tablespoon olive oil, and saute chicken breast until golden brown, about 5-7 minutes, flip and repeat on the second side.  While the chicken cooks cut the cheese and the bread (if using).  In a small bowl, toss the bread with Italian seasoning, 1 teaspoon of chopped garlic (or ½ teaspoon garlic powder), and 1 tablespoon olive oil.  Set aside.
  • Top + bake. Top each piece of chicken with 2 slices of mozzarella cheese and ¼ cup of bread chunks.  Then transfer the skillet to the oven and bake for 8-12 minutes until the chicken is cooked through to 165F and the cheese is melty.
  • Make the fresh tomato bruschetta.  While the chicken cooks, add 2 tablespoons of olive oil over medium heat to a small skillet with the rest of the chopped garlic.  Keep a close eye, and allow the garlic to infuse the oil for 1-2 minutes.  When you smell the garlic, turn off the heat and stir in the tomatoes and chopped fresh basil.  Set aside.
  • Top the chicken with the bruschetta sauce, balsamic glaze, and basil leaves + serve! 

Notes

Storage:

  1. Cooling: Allow the chicken to cool to room temperature after cooking. Place the chicken and bruschetta topping in an airtight container. If the topping is very wet, you might want to store it separately from the chicken to avoid sogginess. Store, refrigerated for about 3 to 4 days,

Freezing:

  1. Cooling: Ensure the chicken is fully cooled before freezing.
  2. Packaging: Wrap the chicken tightly in plastic wrap or aluminum foil, then place it in a freezer-safe airtight container or resealable freezer bag. If possible, keep the bruschetta topping separate and store it in a separate container to prevent the chicken from becoming soggy.
  3. Freezing: Store in the freezer. The chicken can be frozen for up to 2 to 3 months.

Reheating:

  1. Oven(best): Preheat your oven to 375°F (190°C). Place the chicken in an oven-safe dish. Cover with aluminum foil to prevent drying out. Heat for about 20-30 minutes, or until warmed through. Add the bruschetta topping at the end to warm through.
  2. Stovetop: Heat a skillet over medium heat. Add a bit of oil or a splash of broth or water to prevent sticking. Place the chicken in the skillet and cover. Heat for about 10-15 minutes, turning occasionally, until warmed through. Add the bruschetta topping towards the end to warm through.
  3. Microwave Method: Cover with a microwave-safe lid or plastic wrap (with a few holes for steam to escape).Heat on medium power in 2-minute intervals, checking until it’s heated through.

Nutrition

Serving: 1piceceCalories: 381kcalCarbohydrates: 8gProtein: 15gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 37mgSodium: 1308mgPotassium: 108mgFiber: 1gSugar: 1gVitamin A: 410IUVitamin C: 1mgCalcium: 417mgIron: 1mg
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